If you're in the mood for take out, but not the extra fat and calories, try making this version of your favorite curry at home! We like using lite coconut milk and lots of fresh veggies and spices. Don't forget to tip your chef!

1 plate

45 minutes

Dinner

Diverticulosis

Gluten Free

Diabetic Friendly

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Add chicken breast to a mixing bowl with curry paste, turmeric, cumin, salt, paprika, and black pepper. Stir to coat and allow to marinate for at least 30 mins or up to 2 hours.
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Add coconut oil to a pot over medium heat. Add onions, garlic, and ginger and cook for 5 minutes. Add green curry paste and continue cooking for 3 more minutes.
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Add chicken to the pot and cook for 3 to 4 minutes, just until chicken is partially cooked.
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Add coconut milk and chicken stock to the pot and bring to a simmer. Allow to simmer for 15 to 20 minutes on low heat, until chicken is cooked through. Add sugar snap peas and cook for 5 minutes further, just until tender.
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Optional: serve the curry over whole grain or brown rice with cilantro leaves and a lime wedge.
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Batch cooking note: Can be scaled up and cooked up to 5 days ahead.

Chicken Curry with Snap Peas